Begin by bringing a large pot of salted water to a rolling boil. Add rotini or medium pasta and cook according to package instructions, until al dente, typically about 8–10 minutes. Once cooked, drain and rinse under cold water for 1-2 minutes.

While the pasta cools, chop the English cucumber into bite-sized pieces, halve the grape tomatoes, dice the bell pepper, and finely chop the onion.

In a large mixing bowl, combine cooled pasta with chopped vegetables. Pour in Italian dressing and toss gently to mix.

Sprinkle in salt and black pepper to taste. Fold in crumbled feta cheese, ensuring even distribution.

Cover with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours before serving.